| Abstrakt: |
Ulva sp. is green macroalgae with a high potential for nutrient-dense food production. This species is found on a coastline in the intertidal zone of Indonesia's waters. There has been research on this species starting from post-harvest handling, nutrition, probiotics, and its ulvaran, however, information on the effect of temperature storage on Ulva lactuca freshness is still lacking. This study was undergone to evaluate the freshness quality of U. lactuca by sensory changes in different temperatures short-term storage. In order to evaluate the effect of the different storage circumstances, the fresh U. lactuca was collected from its natural habitat (intertidal zone of Sepanjang Coast, Yogyakarta Indonesia). It was rinsed from debris and epiphyte, stored in a transparent polyethylene bag, and stored at 4 °C, 15-20 °C, and room temperature for five days. Color, pH, ash, moisture, crude protein, chlorophyll, Total Plate Count, and sensory analysis was undergone during the storage period. The sensory evaluation score of U. lactuca in 4 °C was more than 6, and better than other storages. The crude protein (U. lactuca stored in 4 °C) decreased significantly on day 4 by 5.53%, it was lower than others. The TPC of all samples varied from 147x103in 0 days of storage to 2,462.5x103 CFU/ml on the last day of storage. In summary, the sensory scores of U. lactuca are more consistent and higher at 4 °C than in other storage conditions, despite a slight decline in nutrient content. [ABSTRACT FROM AUTHOR] |
